Ingredients for Chocolate Mousse Charlotte
- Instant Chocolate Pudding Mix
- Approximately 20-24 ladyfingers, enough to line a 9-inch springform pan
- 2 cups whole milk
- Heavy Cream
- Whipped Cream
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How to Make Chocolate Mousse Charlotte
- Line the bottom and sides of a 9-inch springform pan with ladyfingers, trimming as needed to fit snugly.
- In a large bowl, prepare a 3.9 oz box of instant chocolate pudding mix according to package directions, using 2 cups of whole milk.
- Add 1 cup of heavy cream to the chocolate pudding mixture.
- Beat with an electric mixer until stiff peaks form.
- Gently pour the mousse into the prepared ladyfinger-lined pan. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
- (Optional) Before serving, garnish the top with additional whipped cream and a dusting of cocoa powder.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
105g
Fat
106g
Carbs
18g
